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Best first time smoked ribs/brisket recipe: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe

Chickens taste better when cooked whole. Pickles taste better cut. Sandwiches taste better cut and bitten from inside. Meat tastes better sliced against grain.


Definitely a smoker is a personal choice, and what is better depends on what you are looking for.  I say it's a balance of goals, between: (i) making good food, (ii) making authentic BBQ, (iii) having fun with the maaseh of smoking, and (iv) convenience.  Items (iii) and (iv) don't only conflict, they directly oppose each other.

I opted for items (i) and (iv) so went PBC.  I would say WSM is also mostly a (i) and (iv) choice, but it brings in extra elements of (ii) and (iii), at a slight cost to (iv).  Maybe WSM also better at (i)--I have no idea either way.

Further to the above:

If all you want is good food, get a sous vide.

If all you want is authentic BBQ, get a huge offset smoker that you feed with split logs.

If all you want is having fun with the maaseh of smoking, again, get a huge offset smoker.

If all you want is convenience, use your oven.


Henche's PBC review
https://forums.dansdeals.com/index.php?topic=43018.msg1439199#msg1439199
« Last edited by jj1000 on June 04, 2020, 10:13:19 AM »

Author Topic: Smoking Meats  (Read 524091 times)

Offline Naftuli19

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Re: Smoking Meats
« Reply #1940 on: July 08, 2020, 03:28:51 PM »
Question is, How much salt does a traditional Texas rub have? maybe more.
Aaron Franklin uses equal parts salt and bp
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Offline Martyb

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Re: Smoking Meats
« Reply #1941 on: July 09, 2020, 03:16:59 PM »
Question for all you PBC fans. I'm going to jump on the bandwagon and buy one.

Should i get just the PBC and buy 2 or 3 of the necessary accessories or should i just go with the select package (and also buy a turkey hook), is the package worth the extra $70 or do i not need most of the extra accessories? TIA

Any suggestions from the PBC users?

Offline pointer

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Re: Smoking Meats
« Reply #1942 on: July 09, 2020, 03:20:43 PM »
Aaron Franklin uses equal parts salt and bp
I guess then Izzy doesn't consider that " a pure Texas rub".

Offline Mordyk

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Re: Smoking Meats
« Reply #1943 on: July 30, 2020, 08:26:41 PM »
I'm scheduling a big smoke for sunday. Just got my new traeger and going to take it for a spin :)

I want to smoke:
Dino ribs
Beef rack ribs
Brisket.


I know smoking 101 but any tips would be helpful. Also which flavor pellets to use. And setting my temp at 250 for all are ok?

For Dino: I'm doing basic rub, getting the temp to jiggle test

For rib, same but adding bbq sauce for last half hour

For brisket, basic rub, wrap when stalled, bring to 200° and rest.
« Last Edit: July 30, 2020, 09:00:24 PM by Mordyk »
#TYH

Offline Sport

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Re: Smoking Meats
« Reply #1944 on: July 30, 2020, 08:30:12 PM »


I'm scheduling a big smoke for sunday. Just got my new traeger and going to take it for a spin :)

I want to smoke:
Dino ribs
Beef rack ribs
Brisket.


I know smoking 101 but any tips would be helpful.

For Dino: I'm doing basic rub, getting the temp to 200

For rib, same but adding bbq sauce for last half hour

For brisket, basic rub, wrap when stalled, bring to 200° and rest.

You got it all down, good luck!
Only thing I'd add is before letting the brisket rest, open the wrap for about half hour so you dont have carryover cooking and then rewrap.

Offline Mordyk

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Re: Smoking Meats
« Reply #1945 on: July 30, 2020, 08:42:17 PM »

You got it all down, good luck!
Only thing I'd add is before letting the brisket rest, open the wrap for about half hour so you dont have carryover cooking and then rewrap.
Which pellets flavors to use for each?
#TYH

Offline moish

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Re: Smoking Meats
« Reply #1946 on: July 31, 2020, 11:02:40 AM »
Dino ribs
Beef rack ribs
Do you mean beef back ribs? If not, what's the difference? FWIU, dino ribs are uncut short ribs. Back ribs would be the ones from where they cut the rib roast, so less meat on them

Offline mme

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Re: Smoking Meats
« Reply #1947 on: July 31, 2020, 11:16:41 AM »
I'm scheduling a big smoke for sunday. Just got my new traeger and going to take it for a spin :)

I want to smoke:
Dino ribs
Beef rack ribs
Brisket.

For brisket, basic rub, wrap when stalled, bring to 200° and rest.
DO? ;)

Offline Mordyk

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Re: Smoking Meats
« Reply #1948 on: July 31, 2020, 01:59:06 PM »
Do you mean beef back ribs? If not, what's the difference? FWIU, dino ribs are uncut short ribs. Back ribs would be the ones from where they cut the rib roast, so less meat on them
Meant back ribs
#TYH

Offline Mordyk

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Re: Smoking Meats
« Reply #1949 on: July 31, 2020, 01:59:31 PM »
DO? ;)
Family DO ;)

Maybe next time...
#TYH

Offline Mordyk

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Re: Smoking Meats
« Reply #1950 on: August 02, 2020, 12:35:40 PM »
Progress report


Offline jj1000

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Re: Smoking Meats
« Reply #1951 on: August 02, 2020, 01:18:46 PM »
See my 5 step program to your left <--

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Re: Smoking Meats
« Reply #1952 on: August 02, 2020, 01:26:26 PM »
Recipe used?
For brisket: s/p mostly and then a little garlic powder
For dino: s/p and then some concoction. Garlic powder, onion powder, cayenne a drop, chili powder, paprika. 
For regular ribs: same as dino but added a little heat because it will counter with the bbq sauce.(not saucing the dino)
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Offline rs242

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Re: Smoking Meats
« Reply #1953 on: August 02, 2020, 06:41:53 PM »
Progress report

I see some very different cook times. What did u do to have everything ready together? Or u ate as things came off? (Ribs 3 hours brisket 12+)

Offline Mordyk

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Re: Smoking Meats
« Reply #1954 on: August 02, 2020, 07:55:31 PM »
I see some very different cook times. What did u do to have everything ready together? Or u ate as things came off? (Ribs 3 hours brisket 12+)
Was my mistake.  Either way ribs rested and then kept warm at 200° for 2 hrs.  Was perfect. 
Brisket got ready exactly to the bbq. 7.5 hours

Results: all ribs were amazing. Brisket was ok but wasn't pull apart soft.

Dino ribs


Brisket


Rack of ribs

« Last Edit: August 02, 2020, 08:02:23 PM by Mordyk »
#TYH

Offline Sport

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Re: Smoking Meats
« Reply #1955 on: August 02, 2020, 11:36:58 PM »
Was my mistake.  Either way ribs rested and then kept warm at 200° for 2 hrs.  Was perfect. 
Brisket got ready exactly to the bbq. 7.5 hours

Results: all ribs were amazing. Brisket was ok but wasn't pull apart soft.

Dino ribs


Brisket


Rack of ribs

Take the brisket to 205 next time, hopefully that'll make it softer.
And dont be shy with the rub.

Offline Mordyk

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Re: Smoking Meats
« Reply #1956 on: August 02, 2020, 11:54:12 PM »
Take the brisket to 205 next time, hopefully that'll make it softer.
And dont be shy with the rub.
Thanks for the feedback!  I will try that
#TYH

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Re: Smoking Meats
« Reply #1957 on: August 03, 2020, 12:17:50 AM »
Thanks for the feedback!  I will try that
What temp did you smoke it at? 7hrs seems pretty fast to get the brisket to 200

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Re: Smoking Meats
« Reply #1958 on: August 03, 2020, 12:24:47 AM »
What temp did you smoke it at? 7hrs seems pretty fast to get the brisket to 200
wasnt a full brisket. and around 250ish. and up to 280 just to get it done(timing issue)
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Offline ushdadude

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Re: Smoking Meats
« Reply #1959 on: August 03, 2020, 09:24:36 AM »
Maybe try crunching it next time. It's not cheating if it makes it taste good